Plant-Based Teriyaki Chicken Bowl
over garlic rice with peanuts & orange salad
Jasmine rice is similar to basmati rice in texture and appearance. However, jasmine rice has a slightly stronger flavour.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ bunch
Scallions
½ piece
Garlic
75 g
Jasmine rice
¼ piece
Red chili pepper
⅓ head
Butter lettuce
¼ piece
Lime
½ piece
Orange
25 g
Teriyaki sauce
(Contains: Tarwe, Gluten, Soja May be present: Soja)
10 g
Salted peanuts
(Contains: Pinda's May be present: Walnoten, Paranoten, Sesamzaad, Noten, Cashewnoten, Amandelnoten, Hazelnoten, Macadamianoten, Pistachenoten, Pecannoten)
½ piece
Bell pepper
80 g
Vegan chicken pieces
(Contains: Soja)
Not included in your delivery
¼ tablespoon
Extra virgin olive oil
¼ piece
Low sodium vegetable stock cube
½ tablespoon
Sunflower oil
½ tablespoon
[Reduced salt] ketjap manis
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water.
- Finely chop the scallions and separate the white part from the greens.
- Crush or mince the garlic.
- Heat a light drizzle of sunflower oil in a pot or saucepan over medium-high heat. Fry the white part of the scallions with half of the garlic for 2 - 3 minutes.
- Add the rice and toast the grains for 2 minutes, stirring well so as to coat it with the oil.
- Pour in the boiling water and crumble in the stock cube (see pantry for amount).
- Boil the rice for 12 - 15 minutes, then drain and set aside.
- Deseed and finely chop the red chili pepper.*
- Cut the bell pepper into thin strips.
- Roughly chop the lettuce and cut the lime into wedges.
- Use a sharp knife to remove the skin and the white pith from the orange, then dice the flesh.
*Take care, this ingredient is spicy! Use as preferred.
- Heat a light drizzle of sunflower oil in a frying pan over medium-high heat.
- Fry the chili pepper with the bell pepper and the rest of the garlic for 1 - 2 minutes.
- Add the plant-based chicken and fry for 7 more minutes, stirring occasionally.
- Add the teriyaki sauce and the ketjap, then stir-fry for 1 more minute.
- In the meantime, roughly chop the peanuts.
- In a bowl, combine the extra virgin olive oil with half of the scallion greens and the juice of one lime wedge per person.
- Season to taste with salt and pepper, then add the lettuce and toss well to combine.
- Serve the salad and the rice on opposite sides of the plate.
- Top the rice with the stir-fry and top the salad with the orange.
- Garnish with the peanuts and the rest of the scallion greens.
